So many of you asked me to share my Pad Thai recipe and it is finally here!! I’m so excited about this recipe, because my hubby Jacob was AMAZED with my best Pad Thai recipe. When he had the first bite, he was like “this is the best pad thai I’ve ever had!” Oh, yeah, so you know what you need to do this weekend. Make the BEST Thai recipe at home!!

Pad Thai might be a little tricky dish to master, but if you remember the tips I’m giving you, you won’t have to worry a bit.

First, don’t be afraid of using enough oils. Because of the type of noodles, without generous amount of noodles, you will end up a huge chunk of noodles and you don’t want that right?

Second, make sauce in a bowl before start cooking- this is actually what you have to do any type of stir fry recipes. This way you can taste then sauce ahead- so you can fix it if you need to, not while you are cooking. Good stir fried food’s secret is high heat, so prepare your ingredients.

Third, if your noodles are not cooked some reason, no worries! Just add more water, 2 tablespoons at a time!

I personality love all the condiments that coming with pad thai, I actually eat them all! Must is lime. Lime is not just garnish, it is for the flavor and fishing touch! You’ve got to squeeze lime right on top of your Pad Thai.

Also if you are spicy food lover like me, definitely serve with extra thai chili powder, it is SO GOOD!!

I also love fresh beansprouts and garlic chives to eat with, it is optional, but it is must for me! 😀 Some extra chopped roasted peanuts are always good too.

Hope you guys give this recipe a try and let me know how it turned out!

Soak dried rice sticks into warm water for 10 to 15 minutes until soften and drain completely. If you are using semi-fresh one, skip this presses. Chop shallot and preserved sweet radish finely. Cut tofu small bite sizes and chive into 2-inch long pieces. Chop roasted peanuts finely. Set all vegetables a side.

In a mixing bowl, combine all ingredients for sauce and mix well until tamarin and sugar has dissolved.

Heat a wok over high heat and add 1 Tbs of cooking oil; add slicked chicken and shrimp and cook until they are ¾ way cooked and golden edges, about 1 minute each side. Remove from wok and set aside.

In same wok, add 1 Tbs cooking oil; add tofu and cook for 1 to 2 minutes or until golden edges. If you are using extra firm tofu, cook a little longer to get more harden outer skin- that will prevent from breaking.

Add hopped shallot and radish. Stir fry everything together about 1 to 2 minutes. Add noodles and sauce we made earlier. Stir fry until noodle observed sauce completely and no more liquid on bottom of wok, about 2 to 3 minutes. If your noodles are cooking slowly, add more water 2 Tbs at a time. If your noodles are sticking together too much, add 1 Tbs oil at a time.

Push everything to side of wok to make room for eggs. Add a bit more oil and crack 2 eggs right into wok. Don’t scramble yet, let them cook half way though. Then break yolks and start scramble. This way you will have nice egg bites. Now mix scrambled eggs and noodles together by tossing and stirring.

Now add beansprouts, garlic chive, peanuts, chicken and shrimp. Toss everything together for about 1 minutes. Remove from heat and transfer to a serving plate.

If you like to serve with extra fresh beansprouts, garlic chive, chopped peanuts, dried Thai chili powder and lime. Enjoy!

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The BEST Pad Thai Recipe & Video was last modified: March 21st, 2018 by Seonkyoung

Tamarind can be used a lot in the kitchen, one of my favorite way to use it is make sticky tamarind chicken wings! so delicious! Also preserved sweet radish can be added in to a pancake, omelet or any other dish that needs crunch bites. 🙂 Hope this helps!

Thank you for the spell check! You have no idea how much helpful it is to me! Sometimes I even double check, I still have lots of misspell… English is never easy to me! I do buy my beansprouts, it is kinda hard to grow at my house, because I prefer to do it in a bathtub(easy to water them & always dark) but we have only one bathtub in the house and I love taking hot bath… lol! They are very sensitive about temperature, so always gotta be in a refrigerator straight from the store. Also when you buy them, make sure to check the bottom of the bag- if it’s already kind of watery, it will be bad in 2 days. 🙂 you can still make it without it, but if you want to check out, on the recipe, I linked the Amazon where you can buy it! Good luck in your kitchen~!

Trust me your English is just fine and way better than my Korean! I admire you so much! I was your biggest cheerleader during restaurant Express, even shouting at the TV when I thought some of the men were being condescending! That was before I knew your story! I can not imagine how difficult it must have been coming here, stuck in an apartment all day without friends or family! No place to buy any of the ingredients you know how to cook with! What you have accomplished is nothing short of amazing!

So question… where you say, “First, don’t be afraid of using enough oils. Because of the type of noodles, without generous amount of noodles, you will end up a huge chunk of noodles and you don’t want that right? ” do you mean without a generous amount of oil rather than noodles and what is generous? A couple of teaspoons
A. Tablespoons?

PS I made this last night and it was awesome even if bi overcookedcvthe noodles …my husband gave himself a belly ache because he couldn’t quit eating it. He is also a huge fan of the quick and easy rib recipe…so am I! 2 ingriedents…whats not to like about that? Any time you would like help editing I would be thrilled to assist. I am a teacher, k-12, so I know a bit about grammer and punctuation.

Hi Maggie, thank you so much for the encouraging words! When I mentioned the ‘generous amount’ on the video, it was remind to people to not to afraid of a couple tablespoons of oil that recipe calls. Some people just do however they want to make it regarding the recipe, which I understand. So it was more of warning and reminder. 🙂

Steven HJune 6, 2016 at 3:03 pm

I read online a way to keep beansprouts fresher is to transfer to a bowl, cover with water, add lemon slices. Refrigerate with a loose lid so they breathe. Change water every day. I have found my beansprouts have stayed much fresher this way, and the lemon really doesn’t alter the flavor much at all. Give it a shot!

This was simply delicious….We had leftovers so the next night I sautéed more shrimp and chicken to have 2 meals—I definitely will be making again…(I had to leave out radish tho…my local Asian store doesn’t carry it)…I live in Rancho Mirage, Ca. so limiting on exotic Asian food…I’ll have to buy some stuff when I go to Los Angeles…Thanks for the recipe…

Hi Seonkyoung,
thank you for such a great recipe and instructions. I made the Pad Thai dish tonight (used a little too much fish sauce) and it was delicious! Just like the Thai restaurant in our neighbourhood. Your recipes inspire me to cook healthy meals. Thank you. Paddy-Boy, Canberra, Australia

Taste your pad Thai sauce, and add more flavors as you need/want! Sour for tamarind, salty for fish sauce and sugar for sweetness. 🙂 If the pad Thai sauce is perfect for your taste, then you won’t need to though!

light soy sauce will do the job, but instead using water, using veg broth will add more impact flavor as well for vegetarian version. 🙂 Palm sugar gives more authentic sweet flavor than just using white sugar in my opinion. Good luck in your kitchen David!!

I have made this a few times now, but the noodles never seem cooked enough? How should the texture of the noodle be when it is done properly? I am using the same semi-fresh noodles that you used, and I have also added some extra water. The noodles have a little bite to them. Other than that, it tastes great!

If you prefer more softer texture noodles, just add extra water and a bit more oil (to prevent form sticking too much while cooking with extra water) and cook a bit longer or until you are happy with the texture! 🙂

Hi Seonkyoung! My cousin made a mistake when he bought the preserved radish, I ended up with the “salty” one, can I stil use that one or maybe I sould put it in water first to get rid of the salt?? What do you think?

Hi Seonkyoung! I am so anxious to try that recipe. My cousin made a mistake when he bought the preserved radish, I ended up with the “salty” one, can I still use that one or maybe I sould put it in water first to get rid of the salt?? What do you think?

Hmmmm soak the radish in sugar water (1:1 ratio) for over night (the radish should completely covered with sugar water). Squeeze all the juice as much as possible and repeat one more time. I believe then you are able to use it! 🙂 I’m so sorry I couldn’t reply to your comment earlier than today! I was traveling Korea filming a show “Life in Korea”… XOXO

The wok and the skillet I use the most(in the video & real life) are T-fal 8inch non stick wok & large nonstick skillet. The wok is Jamie Oliver’s Food Revolution line but I haven’t seen for a long time at the market. But you can find similar ones any kitchen stores or online! This is the similar one I could fine! http://amzn.to/23rT92Y
Oh, and RachelRay brand makes similar one with a lid!(http://amzn.to/20rsFw0)
☺️

The wok and the skillet I use the most(in the video & real life) are T-fal 8inch non stick wok & large nonstick skillet. The wok is Jamie Oliver’s Food Revolution line but I haven’t seen for a long time at the market. But you can find similar ones any kitchen stores or online! This is the similar one I could fine! http://amzn.to/23rT92Y
Oh, and RachelRay brand makes similar one with a lid!(http://amzn.to/20rsFw0)

Hi I’m a korean girl got into thai cooking lately. I’m trying to use korean ingredients I have at home than buying new ones. I’ve substitute shrimp paste with 새우젓 when making green curry paste on last week. Do you think 고추장 be substituable for this recipe’s sauce, to mimic tangy + salty + sweet taste? Also when making thai chili boh, can I use 고춧가루 instead of soaking dried red chili as ideal direction? Or are they all likely turn out to be different dish? ^^;

Hello Lisa! Gochujang’s flavor and Thai’s sweet, tangy and slaty flavor is very different. So, of course it will be turn out to a different dish when you substitute all the seasoning ingredients into different ingredients. If you are into Thai cooking, it might be a great idea to get the right ingredients to try out at home! 😉

Maybe the brand of the fish sauce you are using. All brand of fish sauce has different saltiness and some are extremely salty. The fish sauce I’m using is more milder and slightly sweet. http://amzn.to/1KfOCu8v

I live in a town where there are a bunch of asian stores but none have the same soft palm sugar that you used. where did you get yours? and also tried to find the tamicon tamrind. tried to look for it in stores so i wouldn’t have to order it online..i used the hard palm sugar im sure its the same but i just want to use the same exact ingredients as you (;

This recipe is delicious and easy to follow. I never thought I could make Pad Thai at home!
Do you have any tips on how to prevent the noodles from clumping together? I use semi-fresh noodles but they always seem to clump together. What should I do differently?

I can’t find the tamicon tamarind concentrate 🙁 I’m from quebec, canada and not only is there none in the stores but none of the sellers on amazon ship to where I live 🙁 I did find one of another brand but its way more pale.. will it work the same?